Sourdough obsession

Recipes
37

Thank you for asking, I keep meaning to post the recipes as well but usually forget. This is a great reminder. I added in comments between the original recipe instructions.

Sourdough Discard Seeded Crackers

Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Servings 60 crackers

Equipment

  • Digital Scales
  • Mixing Bowl
  • Rolling Pin
  • Cracker Roller

I use a pizza cutter

  • Baking Trays

Ingredients

  • ▢ 150 g Sourdough Discard unfed sourdough starter

Reverse engineering this, if not using sourdough discard, you would add 1/4 cup more flour and 1/4 cup more water instead.

  • ▢ 65 g All Purpose Flour
  • ▢ 40 g Whole Wheat Flour
  • ▢ 10 g Salt
  • ▢ 40 g Olive Oil
  • ▢ 60 g Rolled Oats
  • ▢ 40 g Honey
  • ▢ 50 g Seeds (sesame, pumpkin, flax, chia etc)
  • ▢ 10 g Salt for sprinkling on top
  • ▢ 20 g Olive Oil for brushing

Instructions

  • Preheat oven to 350F/180C.
  • Add sourdough discard, flour, olive oil, salt, honey, oats and seeds to a mixing bowl and bring the ingredients together to form a pliable dough (see notes).
  • Divide the dough into two portions (this makes it easier to roll).
  • Place each ball onto a piece of parchment paper and flatten out with your hands into a rough rectangle.
  • Now roll out to a thin sheet of dough using a rolling pin. You want it around 1/16" or 1.5mm thick.The dough should not be sticky at all and easy to roll - however see notes below for some troubleshooting if your dough is sticky.
  • Use a cracker roller to perforate dough. If you don’t have a cracker roller you can use a cookie cutter or knife to cut into crackers and then pierce each one with the tines of a fork.
  • Place each parchment paper with dough on top onto a baking sheet. This recipe will generally need two baking trays.
  • Brush dough with olive oil and sprinkle with salt. You can also sprinkle with more seeds like sesame if you wish.
  • Bake at 350F/180C for around 25 minutes or until crackers are golden and crisp.
  • Let the crackers cool on a rack before breaking into individual pieces.
    (Seeded Sourdough Discard Crackers - The Pantry Mama)
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